spk_0:   0:00
Hello, everybody.

spk_1:   0:01
Hello, everybody. And welcome to show the big shows with Martin and critically claimed a podcast that has recorded big breath in her car. And, uh, what a show. We've got a big show. An important show. A critical show for you today, Okay? Not really. We got kind of a corny show for you today,

spk_0:   0:24
but it is corny.

spk_1:   0:25
It is corny,

spk_0:   0:26
because when you look around the middle of America,

spk_1:   0:30
which is where we are, by the way, driving south on a highway in the middle of America next to a massive well, maybe not massive, but about a 40 acre corn field on one side and probably up

spk_0:   0:42
after a little horse. Forrester. We have another

spk_1:   0:45
40 acres of

spk_0:   0:46
acres of cordon past field over there and stuck under a pier. We have, ah, cornfield. And then there's a soybean field. And then there's cornfield. When you look around Middle America, you find corn lots and lots of corn Now, any time a year because they keep it in silos. Sometimes when the prices aren't great. Oh,

spk_1:   1:06
go Buzzer Go, buster. Go. So we don't get you buzzer on the road. If you're driving noises That's because we're driving. If you hear the throat clearing, Guido's has because it's very early in the morning and I brother congested. Sorry, poacher is about that, Um, good.

spk_0:   1:23
So it's a hugely abundant food source, and that's a beautiful thing. And it's hard thing.

spk_1:   1:32
Well, first, a caveat. We have to throw a caveat out here Now he goes, because some people are not country people, they don't understand. The kind of corn we're talking about isn't the kind of corny hitting a

spk_0:   1:45
can. Yeah, that's sweet corn.

spk_1:   1:47
That sweet corn. There's not nearly as much sweet corn planted, and the kind of corn were talking about being grown in the fields around us at the moment

spk_0:   1:56
is field corn

spk_1:   1:57
is field corn. It's not. Popcorn is not. A lot of popcorn is grown in this area, Um, but just not here because we don't have much irrigation. And popcorn is generally grown where there's irrigation, a

spk_0:   2:14
little more expensive to grow. So it goes on the higher dollar land,

spk_1:   2:18
and we're enjoying it's spring. Now we're enjoying seeing all of the little yellow flowers popping up here and there.

spk_0:   2:24
Oh, yeah, love those daffodils, but the difference is sweet. Corn lacks an enzyme, so it can't convert sugars. That makes starches, which makes it really tasty to eat and really bad for long term storage. So sweet corn does not store nearly as well as the stuff we're talking about here, and it's not nearly as abundant. Actually, you'd be amazed at the percentage of the American diet that comes from corn.

spk_1:   2:53
It is huge, and you wouldn't think so. Really. Half

spk_0:   2:56
of the calories are originally made by carbohydrates by corn plans, and the reason most people aren't aware of that is that the vast majority of the corn they eat is processed first by cattle, hogs or chickens.

spk_1:   3:13
If you're eating beef, you're eating corn

spk_0:   3:16
because that's

spk_1:   3:16
mostly there's

spk_0:   3:18
while their calves. They're out on the grass. But most commercially produced beef is finished on giant amounts of corn.

spk_1:   3:25
You have to go out of your way to find the grass fed beef. And then again, most people don't like it better.

spk_0:   3:31
It's more expensive.

spk_1:   3:32
It's more expensive.

spk_0:   3:33
It's healthier, but it's much leaner so people don't find it is juicy. So we're talking field corn. The rest of it goes into processed foods because This is where they get all the corn syrup from fructose corn syrup. Regular corn syrup. It's usually five of the 20 ingredients and any highly processed. A green product you buy comes from corn plants

spk_1:   3:57
and by green product. We're talking about noodles, pastas, bread, Twinkie, peanut butter and you think I'm kidding?

spk_0:   4:06
Yeah, they put corn syrup and peanut butter. That's nasty. They don't tend to put a whole lot of pasta, though pasta is more likely to be just weak. But by golly, the bread products who

spk_1:   4:17
well, going back to the peanut butter. We we like two ingredients in our peanut butter, peanuts and salt and, you know, tow us. Peanut butter is peanuts and salt. When you pick up a label, this is natural peanut butter. First off, they're not oil separated to the top. It's not natural peanut butter. It's got something else in it, which pick up a label and you turn around and you see 15 ingredients. 15 ingredients do not naturally occur in peanuts, peanuts, and so, and I'm using this into example all kinds of stuff where you be shocked. If you really looked at it to find sure now we have a, we have a little. We have a little of game. We play at the supermarket. It is called Serial of the Day. Scary Game. It's a scary game. I walked out of the cereal aisle and I pick the single most terrifying looking type of serial I could find it. There's always a new type of serial that looks terrifying nutritionally, and I pick up the box and I hand her the box. She turned it over and she reads the label. And almost without fail, there have been a couple of exceptions, but almost feel it's five seconds later.

spk_0:   5:43
Oh, I can't imagine eating that stuff

spk_1:   5:47
now told the trick.

spk_0:   5:49
It's the first ingredient you read is usually grain okay of some sort, But then you read the next four ingredients. Oftentimes three. Those four will be various forms of sugars and many they'll have corn syrup. They'll have high fructose corn syrup because they can describe those separately, and that makes the percentage of each one individually lower than the amount of the grain. So they divide up and put three different kinds of sugars in these things, for the sole purpose of allowing them to not have to put sugar is the first ingredient. They're all sugar sources. Brown rice syrup. That's a sugar source. Lots of things. The brown rice syrup is the ones they hide in natural foods because they know natural foods. People like brown rice. So brown rice syrup must be good, right? No sugar. So often, Three of the 1st 5 ingredients are sugar sources. And the only reason they split up into three ingredients is so they don't have to put him first on the label.

spk_1:   6:53
I'm a little confused. Here I am. I admit it. I'm a little confused. I lived in a way for a while. I know what sugar cane looks like. And there's nothing better than Nana. Uh, nice picture. Fresh cut sugar cane. Yeah. Oh, that's just great.

spk_0:   7:14
I found some of that girl is ditch weed when we're in Hawaiian.

spk_1:   7:17
Yeah. There you go. So that doesn't look anything like a grain of corn. So how does this house is? Work.

spk_0:   7:27
So when the plants photosynthesize, the first things they build or sugars, which are five or six carbon big little molecules full of nutrients are full of calories, but small molecules and if you just leave him there as small molecules, they attract and hold a lot of water. So when the plant is trying to make these kernels of corn defeat, it's embryos, which is what the plant has in mind. They want to pack as many calories in there for the little embryo corn plant as possible, so they'll take 10,000 different simple sugars who come all together to wait. Make one molecule we call starch. So complex carbs or starches are just thousands of simple sugars that are hooked together. Bike available bonds to make bigger molecules so you can pack them tighter. So when they have, when you take corn syrup, they'll take this field corn, and they'll treat it with a bunch of enzyme that breaks that stuff back down to its simple sugars. So corn syrup is a sugar source, whereas this stuff you get off the ears of corn here in the fall. Their start. They're the complex carbohydrate version that stores well,

spk_1:   8:40
and the really important commercial part of the whole equation is as they break it down. It's just like distilling well, and when you when you just still oil, you crack out all of the different all of the different portions of the oil. And you get gasoline. Kerosene. Um, you know, all the diesel, all the different distillates. Well, basically, they're doing the same thing with a kernel of corn.

spk_0:   9:09
Yeah, they're separating it out of the various components

spk_1:   9:13
and they're using each of the components has a use, and some were pretty amazing Uses. The corn plant is an amazing plan.

spk_0:   9:21
Oh, yeah, that's we get a lot out of it. Don't get me wrong, but

spk_1:   9:25
but you pull you back from

spk_0:   9:27
the proper point of view. You take this corn that you find all over the place in the middle of America, and it's stuff that has dried on the year in the field. Every kernel is full of starch. That stuff stores well. But if you go to the online sites, they'll tell you that corn stores for about a year in a decent but un refrigerated unfrozen conditions just with limited light, limited moisture, limited air access. It'll last about a year. I think they're being awfully conservative there. I've worked on a single we bought a big bag of popcorn, is a prep and just as an experiment, I've continued to use it over now. Three years time. Now it's been, and it's still perfectly good.

spk_1:   10:15
Now let's be fair. How we store our £50 bag of pot with a 50 year with a big bag

spk_0:   10:20
means 50 or 40 I think. 50.

spk_1:   10:21
Yeah, we took it, and we placed it inside of a steel

spk_0:   10:28
inside a garbage bag

spk_1:   10:29
first instead of garbage bag first and then inside a steel trash can with a big steel trash like everybody used to

spk_0:   10:36
galvanize trash can

spk_1:   10:37
is the greatest things ever for Preppers.

spk_0:   10:39
Their limited light, limited

spk_1:   10:40
and bug stopping,

spk_0:   10:42
bug stopping cheap good stuff. So it's error, light and temperature control, and it's in good storage conditions and MP resistant. Not that it matters for the corn, but

spk_1:   10:56
you know

spk_0:   10:56
the guy stands are,

spk_1:   10:57
yeah, it's not MP proof, but it is the MP resistant

spk_0:   11:01
Easter Elektronik and stuff in there, but anyway, that's where we store it. I've been using it same bag for years. There's no incident e from the oil's going bad, which is what can happen to whole grains. When you store him. They're still perfectly fine, so they say a year, But frankly, I think they're being conservative

spk_1:   11:17
now. We will admit we do a pretty, pretty aggressive job. We didn't in the past, but now we do a pretty aggressive job of humidity control in her house. And humidity is one of the reasons that a lot of corn doesn't make it very well. Humidity is hard on any type of grain.

spk_0:   11:41
Yeah, because, well, soak it up because the starters will attract the water. They dry the grain before they sell it. Generally, the silos have these big dryers on him, but we don't need to go into that. Here's the deal. You take that field corn, you dump it into a grinder, grind it up, you got grits. You can grind. It's amore. You got corn flour. The problem is, that stuff is vitamin A limited, and you don't get all the protein out of it because it's built to provide nutrition to the corn embryo. It's not built to provide nutrition to humans when you grant it up, so it's not what we call a very bio available. You'll eat it, and some of it won't get digested and absorbed in the gut very well.

spk_1:   12:26
now back in the day. Back in the day. That's what they used to do to make Johnny cake. Please ground up corn and

spk_0:   12:35
and that eat a whole bunch of that and that gets stuff. A vitamin deficiency disease called palak gra

spk_1:   12:41
right? That's one of the reason nice and deficiency. One of the reasons that a lot of, well, one of the many reasons that the Confederate forces in the Civil War really struggled with their nutrition was they ate so much of what their diet waas was was calf rancid meat and Johnny cake. Yeah, there wasn't much of that. So

spk_0:   13:03
if you get most of your calories from corn, which a lot of people around the world have done for, ah, lot of period of time, there's you need the nice and you need Maura available protein, and you need a complete set of amino acids. There's no fixing the complete set of Mito Acids thing except to have some other protein sources in that diet. Beans are great for that because they're high in the things that corn lacks. So the whole Mexican food where you got your beans in your corn that is an excellent nutritional source. Food source. That combo. It's great. But the other two problems of not being able to get the nice and and not being able to get his much protein he should like you could fix. And that's really why I wanted to bring up this topic today

spk_1:   13:51
because we're not just people who point out problems were pointed. People who point out solutions.

spk_0:   13:57
Yeah, you need to be a lot of it. I think you need to know how to fix it.

spk_1:   14:00
If you're not part of the solution, you're part of the precipitate

spk_0:   14:03
old chemistry saying, Here's my room shot. Okay, so how do you fix this? The basic plan, The original, the terminology that usually used for it is Nick's tamal ization. It comes from the Spanish. If it sounds like the word tamale, that's not an accident. That's one of the derivatives, because the Central Americans, the Mexicans and all those people who develop corn crop in the first place figured this out pretty early. And they will next, um, allies their corn as part of how they normally make their food and other cultures like Asian cultures, who adopted the use of corn now next, um, allies, their corn. That's you actually make. No, I don't need to go there anyway, So you got the corn. You want to externalize it before you use it, because that's going to do multiple things for you. One thing it's gonna do it's gonna free up that nice, and it's in the corn plan. It's just not very bio available, so it's gonna make the nice and available. So if you eat next symbolized corn instead of just straight ground up corn, you don't get the nice and efficiency, and that's important. You raise your Children, feeding them, just ground up whole corn. They're gonna have brain damage, guys, their brains aren't gonna develop right, among other things. So it also makes protein more available, which makes it a more nutritious food source. It makes it easier to grind, and it changes the texture of that core, and what that does for you is if you take straight up ground field corn, you can't really make a dough out of it. You can make a paste out of it, but it tends to fall apart when you try and roll it. When you try and cook it when you try and do anything else to it. A matter of fact, I tried this once, not knowing about the whole next civilization thing. I took some of our popcorn and I ran it through the grinder to make corn flour, and I was gonna see if I could make tortillas, and I couldn't make tortillas out of it because they kept falling apart. I could make this corn paste, but it kept breaking and falling apart any time I tried to use it because I hadn't next analyzed it. You next, um, allies stuff first, and you could make a dough out of it. You can roll that dough flat, cut it up, fry it. You could make tortillas out of it. You could make taco shells out of it. You could make soft shells. You could make hard shells. You could make tamale coatings out of it. You do all sorts of stuff out of it can make polenta do all the sorts of stuff is best done after you've done this treatment of the corn, and it's not hard. You just gotta know how to do it. It's a little bit time consuming, so the basic idea for next immunization. You take your corn and you make sure it's nice and clean,

spk_1:   16:56
and that's by the way. That is a thing. You've got to really make sure you don't rock chips or anything like that in

spk_0:   17:02
there. When there, when these heart have to run through the field, they pull up little bits of stuff.

spk_1:   17:08
Yeah, so you got your corn has to be cleaned. Now, as a caveat, finding corn for human consumption can be a little tricky, obviously, in a grid down stuff, it's the fans situation. You get your what? You get it where you get it. But like we would be going down to the local elevator to get ours. Well, there's

spk_0:   17:30
two approaches from grocery store.

spk_1:   17:33
We'll come back to how you get the corn, and I'm gonna let her do the next realization first. And then we'll talk about acquiring corn.

spk_0:   17:39
Okay, Jake, Korn and, uh, you mix it with some water that has been made basic, and how you make the water basic is usually you add quicklime to her pickling line. It's called pickling line. It's ah can be called builder's line. It's good, yeah, pickling lime is where you can find it most easily because every place that sells canning supplies sells pickling lime, I'm told. I read that you can also make your own pickling line if you've got a bunch of clam shells or stuff. Freshwater clams, See clams. Doesn't matter. You got a bunch of clam shells, mollusks, mollusc, shells of any description which Yeah, which they're shooting

spk_1:   18:27
the shooting. That's again. We're drove past a gun store. They got somebody out there shooting when I like I like, So I'm starting in the middle of nowhere. You got a bunch of them around here Still nowhere. Anyway, go ahead it,

spk_0:   18:41
dear. Come out to eat corn. Then you shoot the deer. That's the deer corn fed right here

spk_1:   18:45
too. But wait until deer season. Yes. Anyway, do it it.

spk_0:   18:52
Okay, so you can actually make your own quick line by taking a bunch a bunch of malice shells and, uh, heat them up good in the fire, burning him in a fire and then grinding him up. That's a way to get quick line. That's apparently a archaeologically significant way. Some of our previous generations. I used to do it that way. so you could do that. But then you can just go out and buy Pickling one, too. Another thing you could do is you can use wood ash, which is likely to make a gritty. You're gonna have to wash it more and the recipes for that or not easily available. But wood ash boiled in water. We'll do it. And so will I, which isn't surprising because lie is what you get. When you boil wood, ashes and water for a while and you let it sit, lie rises to the top. I wonder

spk_1:   19:39
what the shelf life is on pickling line,

spk_0:   19:41
high sodium hydroxide forever. It's got nothing to move down to. It's in a very nice, stable spot

spk_1:   19:48
on. I wonder what the best time of year would be to buy Pickling line may be in the middle of the winter when nobody is scanning anything.

spk_0:   19:55
Why, no, I think about August would be a great time when everybody's making their pickles.

spk_1:   20:01
How about that?

spk_0:   20:02
How about that? But you can find it any time you around here.

spk_1:   20:05
I'm sorry. I was just throwing out ideas.

spk_0:   20:07
Yeah, if you're gonna use a lie, guys, be careful with that I use that all the time in chemistry. Labs itty tolls through practically everything but glass. If you're not careful,

spk_1:   20:17
and that's no lie,

spk_0:   20:20
man, we need a drummer here today. Okay, so the easiest way to do it is just by picking one and one recipe, I ran into its characteristic of the sorts of things I was seeing. So it's a nice exemplar is you heat up some water, you throw some quicklime in it. U um, let it heat for a while to get the quicklime nice and dissolved. You toss the corn in there,

spk_1:   20:45
ground or not ground.

spk_0:   20:47
It's not ground at this point because it's gonna be easier to grind after this is gonna break up the hard shell coating that's on the outside of the dried corn. Good it's gonna do. You throw the whole corn in there, you heat it back up to a boil to cover it, and then you keep it hot for a number of hours. You can just put the pot no packs and Cole's around the cot. You could do this in a Dutch oven and pack some coals on top of it and let it sit overnight. Basically, you're letting the corn after you bring it to a boil. Boil it just for a small amount of time, and then you're letting its steep for a number of hours in this hot line water, and then you wash it off Really good, because the line makes it taste nasty. If you don't get it washed off good, it wouldn't be harmful, but it would taste nasty. And then what you've got is basically harmony. A lot of these shells fall off when you're washing that corn, and they were wondering, You know how many or Nick's two mil mixed a mall is the same stuff. The Spanish version Mexican version is next. A mall and a Southern Americans tend to call Hominy, but same basic stuff. The grains have swelled to three times their original size. The hard coat has softened and split and is mostly washed off during the washing process,

spk_1:   22:11
and therefore you have comedy. At this point in time, you can just heat it up and eat it.

spk_0:   22:15
Yeah, you can get it straight up, I'm told. It's really good sauteed in butter, although I haven't tried that. You can go now. Well, I've just finished the research, so we haven't gotten the way.

spk_1:   22:27
Haven't actually on this year. Well,

spk_0:   22:31
often we wait until after we've tried it, but I felt like writing it, and I've just done the research. So there we go, and

spk_1:   22:37
the information is legit, whether the whether the taste is yeah, something whether or not we

spk_0:   22:45
get it right. The first time is another question. But the general process is so well known, and I looked at a bunch of sources. I'm comfortable putting that out there so you can grind it up and make add a little more water and make corn dough out of it. And from the corn dough, you can make tortillas and tamales and tortilla chips If you want to fry him in hot oil and stuff like that.

spk_1:   23:07
I guess we're having Mexican for lunch.

spk_0:   23:10
That's pretty good,

spk_1:   23:11
actually. Does knowing where we're going,

spk_0:   23:14
we might be a

spk_1:   23:14
way because it's the best restaurant in town. So,

spk_0:   23:17
yeah, so that's the basic deal. Is that you next, um, allies, the corn first you can, Once it is next symbolized. You can dry it there and grind it later. I don't think the shelf life was be is good for the whole

spk_1:   23:33
corner. Didn't find ideas. You probably want to grind

spk_0:   23:36
probably a couple of months if you re dehydrated it before you grounded and use it. But that would limit the amount of times you have to go through this process, which is kind of a process. Give yourself plenty of room in the Dutch oven or whatever, or use a big canning pot. That's an important prep a lot of people don't have is supersized pots right? We couldn't believe how much easier long term food storage is if you've got appropriate size containers to do this stuff in.

spk_1:   24:02
Now let me tell you one of the best ways of getting a super sized pot super cheap. If it's something you just wanna have a pot on hand for is go out by yourself a, uh, a water bath canner. It's a really big pot. They're very inexpensive, and you can use them as a pawn. Yeah, they're very inexpensive, and you can also use a water water path canning, which is a very easy way to Cannes for appropriately acidic stuff like tomatoes,

spk_0:   24:33
Yeah, and other things that have asked him anything that's enough. Anything it's pickled can be can in a water bath canner because the acidity water bath, canning by itself is not hot enough to kill all microbes. So you don't water bath. Can things like green beans no have to pressure? Can things like that get hot enough to make them safe? Water

spk_1:   24:57
bath cannon, things that are high acid gas. It's gonna kill most of it anyway. Yeah,

spk_0:   25:02
and the stuff that can survive high acid cannot survive boiling temperature the ones that are pathogenic, at least so that's what we care about. So that's so That's how you next, um, allies your corn and make it much more nutritious and much more versatile now from your 30 day emergency storage. Surely you've noticed the super abundance of Chile products in the long term storage market because it is a familiar, comfortable food to a lot of people and is so easy to make for long term storage. And it's a cheap thing to make for long term storage. Every short term kid I've ever seen out there's got chili in it because, man, it's easy as a proper food but isn't that way better If you could take some chili and you cook it, cook it up without a whole lot of water. So it's a nice, thick chili. Maybe throw in some dehydrated vegetables. Get some more veggies in there. You wrap it up in a corn tortilla. You put some of that cheese sauce on top and maybe some nice fresh sprouts or guardians may be a chopped up tomato. Life is good to where we have lots of cool things in a swamp.

spk_1:   26:15
We're gonna pause for saying and we're back

spk_0:   26:17
and we're back

spk_1:   26:18
part of what we do. We trouble around as we take pictures because I'm a photographer and that's what I do. It's one of the things I do do earn our fish heads and rice. So anyway,

spk_0:   26:30
next to Malaysia corn and you could make a real food out of it instead of these lame cream soups all day, every day to make yourself something that looks and tastes like real food.

spk_1:   26:43
Okay, let's talk about it's also so cheap. Change in

spk_0:   26:47
Sochi cheap. $7 for a £50 bag of whole corn that's designed his animal feed, which is just like seven.

spk_1:   26:59
Have you priced it recently this morning. Really? Really. Wow, that's dropped in price now, with all the flooding having that,

spk_0:   27:07
it may go back up.

spk_1:   27:09
Lost time. I checked. It was like 15.

spk_0:   27:12
A lot of guys in Nebraska had their corn in their silos waiting for prices to go up.

spk_1:   27:17
And the signing that baby along the river and moisture

spk_0:   27:20
is not good recorded. So we lost millions of tonnes, perhaps probably of corn during the Nebraska flooding here in the very early spring of late winter of 2019.

spk_1:   27:38
Let me teach you a lesson. You see silos there along two things there along a railroad track, or at least at one point in time, they were along a railroad track. You're talking about big commercial elevators or there by the river because you need a way to transport large bulk cheaply and railroad in revert to cheap ways. And so when the river was never about, it really affects the corn market a lot more. Then you would think it would, even though the number of acres that were flooded were insignificant, the storage of the corn was not insignia

spk_0:   28:18
and a lot of land that doesn't usually flood in Nebraska flooded this year

spk_1:   28:22
again. You're not really going to see price hikes from that in your canned goods section. What you're going to see is higher beef prices

spk_0:   28:32
and and dairy and eggs Anything because all of those were fed corn. Yep. Good thing I've got plenty of friends who want to give me eggs.

spk_1:   28:42
So anyway, getting back to how do you get this corn? Because you're not gonna go into your local grocery store by a £50 sack of corn. You're just not gonna do it

spk_0:   28:54
unless you live where we live. Three doors stores do have.

spk_1:   28:58
Well, not every single,

spk_0:   29:01
but let's, um, do that's the thing out here.

spk_1:   29:05
Our main grocery store in town does not happen. No, but

spk_0:   29:10
some of the Mennonite gnomic stores do.

spk_1:   29:11
We have lots of midnight nomis stores, and we call him that because they're run by men and I and or Amish families. And they are all over the place around here. And as we always say about what we're talking about, our good friends, the Mennonites in the Amish, and they are our good friend. Good people. Um don't Bye. The stuff they make by the ingredients. It's made out of where they buy it. Shop where they shop, shop, early shop, not where they sell.

spk_0:   29:43
They have good stores that sell bulk stuff, very cheap. Lots of really useful items that are hard to find in other places. Lots of actually natural whole foods that are super expensive When you find, Find him in in town grocery

spk_1:   30:01
stores that whole

spk_0:   30:02
pain Find it, bulk man. You find it in bulk for for super cheap. But these places, they're great places to shop.

spk_1:   30:09
And, you know, one of the things about buying at a Mennonite or Amish storm is they are set up to supply really big families. So the the bulk sizes are big. You can buy in bulk, and it's cheap and, you know, simply because if you ever if you ever drive past a Mennonite church, you know everybody drives. They're in a van because they have to take all the kids.

spk_0:   30:40
I got eight kids, which is on your list of nine kids, so

spk_1:   30:44
it's that's that's fine. That's wonderful, my group. But it is a thing, so you know it's something to pay attention to. I know a lot of love y'all don't live in the country. But

spk_0:   30:56
because most people don't

spk_1:   30:57
there are still stores like this in your area. You just have to search them out. They're not, like wth e commercial, big box type stores. They're kind of more hole in the wall kind of things. But they are out there

spk_0:   31:10
and they don't call themselves Amish or Mennonites stores

spk_1:   31:13
in big letters. Word Dutch, Dutch is the word you're looking for. They call themselves touch.

spk_0:   31:21
It's ah,

spk_1:   31:22
it's a euphemism.

spk_0:   31:23
Yeah, Came comes from Deutsche German, but it got mutated along the way to America,

spk_1:   31:30
right? So I mean, around here, one of the most famous, it literally is famous. Stores around here is in control. Iowa called the Dutchman store. And you know, it's It is Ah is a family owned and I believe that families, men, and I'm not sure it doesn't really matter.

spk_0:   31:48
Everybody works. There's men tonight,

spk_1:   31:50
but they have some Amish. The work. Okay, I'm not really sure exactly who owns it. I know our not the closest store we have to us. Our closest stores of Mennonites store. That's amazingly good store. But there they got really great stuff, but they're not as cheap as the ones in Southern Iowa. That one in Southern Iowa, though, Uh, the one. Yeah. Oh, the prices there are silly, cheap, silly. She

spk_0:   32:23
That's $15 for a £50 bag of food grade corn. I was talking about animal feed. Yeah, corn

spk_1:   32:31
of the difference between the animal feed and food grade is cleaning.

spk_0:   32:35
Yeah, so they carefully doesn't clean the stuff that's meant for human consumption. So people don't break a tooth on it. They don't carefully clean the stuff that's meant for animal consumption. So it works. Fine. But you gotta be more careful about cleaning it.

spk_1:   32:49
But if your stocking

spk_0:   32:51
and you need thio stocking on a budget Oh, boy, that's a whole bunch calories.

spk_1:   32:55
Yeah, but you have no need to be very, very, very careful about cleaning it. This is a totally different topic, and I may go into it at some point in time, we make take a look at cleaning, we may take a look at grinding. We're gonna be honest with you right now. When we grand corn, we don't We don't use our hand grander. We've got two or three hand grinders, but we don't use them. We use the electric grinder.

spk_0:   33:20
I've used hand grinders, but he's not that big a deal.

spk_1:   33:23
But it's a lot more work.

spk_0:   33:24
Yeah, mostly. The thing is having a very solid table that is built so you can attach the vice of the grander to it comfortably.

spk_1:   33:34
Or just get one of those really big country mill, which we don't

spk_0:   33:40
weigh a ton on their own.

spk_1:   33:42
Yeah, they weigh a ton on their own. And you basically have your own table for them. And country living grain mill. Yeah, yeah. Uh, used one, but I don't own one. It's on our list, but you know how it is. Our biggest problem is we don't have much space. Keep sorry. Keep knocking. So the two ways limited

spk_0:   33:59
get this corn in bulk for cheap are too well three ways by it from one of these stores that sells the bulk whole grain corn. Buy it from an animal feed place. Don't get the crack stuff because it won't last long, but the whole stuff You could buy it easily or you could buy a food. Great popcorn. We haven't tried next civilization that of that and we plan to But I absolutely guarantee you it lasts a long time in a galvanized can. And it makes a little coarse or green when you ground grind it up. But you can grind it up and make grits out of it, certainly.

spk_1:   34:41
Well, there is 1/4 way of doing it

spk_0:   34:43
growing corn or go into a silo. And, yeah, the cycles are full of the stuff.

spk_1:   34:49
I mean, talk to a farmer. Sure. Say I am gonna buy a 50 bushels of corn or whatever. You know, that's a lot of corn. You have to clean it, you're gonna have to clean it. You're gonna have to store it correctly. It has to be dry.

spk_0:   35:03
Well, in the fall when they're running, that combines through these fields, you know, give him a bit of money and they'd be happy to let you go out there with a galvanized cannon, a shovel, and shovel yourself full and off you go for very little money,

spk_1:   35:17
but again, you're gonna have to clean it up,

spk_0:   35:19
clean it,

spk_1:   35:19
and you're gonna have to dry it when it comes out. It's

spk_0:   35:24
been a good, dry fall, and it's dried well

spk_1:   35:29
when it comes to storing corn. The key to storing corn successfully is the moisture of the corn. And you kind of got to know what you're doing when you're storing corn and the moisture of the corn. By the time you're getting it in the sack, like from the store, it's dried. You don't have to worry about it. You just have to keep it from getting I mean, you can literally have. If you don't get the moisture out of the corn, you can literally have the corn start heating up on you and then you're a mess. It's gonna molder. It's gonna It's just gonna be an absolute asteroids.

spk_0:   36:06
And the gas is probably methane, which is, of course,

spk_1:   36:11
it's explosive. Yeah, so you really need to know what you're doing when it comes to just go into the farmer and getting it.

spk_0:   36:18
I know that some years here, when it's been particularly dry, they'll they'll do, Ah, how hydration test on their corn before they bring it in. So they know what they got to do before they can sell it. Because if they sell it properly dried, they get more for

spk_1:   36:33
sure. That's why a lot of people it's kind of a out here, the country. It's kind of a dance. How you going to do it? Are you going to put it into your bends and dry yourself? You could see a great big court, these big dryers outside of the Benz. That's what you'll see. People will cost

spk_0:   36:50
you more energy and

spk_1:   36:51
right they'll have these big propane bottles, and you can go through a lot of pro paid drying corn, Or are you gonna take it at a wetter consistency? It will look dry, but it isn't. Are you gonna take it with much higher moisture level to the elevator and then get docked because it's not very dry? Because they have to them

spk_0:   37:12
they'll dehydration test when they pay less for the stuff that drive

spk_1:   37:16
themselves, and they've got this little device. If you ever put to a green elevator, this is how it works. You go in there, you pull your truck up over the dump in and the guy works for the elevator of the girl who works for the elevator will take their grain tester and they'll go in and push their grain tester into the into the and go into the middle of it. You know you're not gonna take Put a layer of top of dry grain on the top. That's not gonna work. So they test in three or four different spots of the load and then do a averaging of the quality of the grain, the viciousness of the grain, the temperature of the grain and then the price paid for the corn. Basically, the price paid for the corn is the list price minus D ducks. So if you're high on your moisture, they're gonna deduct X many percent, and that's how they do that. So when you read the corn price, you know if you're watching the new there, whenever you say the corn prices, I'm just throwing this out here because easy number 10 $10 a bushel. It's not, but just $10 a bushel right, that is for premium dry grain. They take deducts off of that, and why that matters is it's no big deal. If you're talking about you know, you don't need to know that unless you're a farmer or less. You're somebody who's going out there with a bucket to get something in a survival type situation.

spk_0:   38:53
But he may have already tested his stuff. So

spk_1:   38:55
there you kind of need to know.

spk_0:   38:57
Yeah, some years, if it's been really dry, they can let it dry on the stock, and it's good and dry when it comes out, but usually not around here. Usually it's wetter than that when they pull

spk_1:   39:08
it off and the other part about letting it dry on the stock, which is why they don't generally do it around here, is because there's nothing more dangerous to a farmer than the corn standing there in the field. Because there comes a point in time when crop insurance is not gonna cover him. If his corn is, You know, if you get into well, you may cover. You get into a real nightmare of the crop insurance side of things. So if you've got corn out, a late season strong wind and it falls over. Sorry, if you have corn out there in the field, it be who's you to go out there and get it in and get it in the bin, even if it's higher moisture because you never know when the weather is going to change, and if the weather changes on you and you got corn on the field. But now it's too muddy to get out there and get it. You start to really lose a lot of money quickly, and it becomes very and that becomes very difficult. Crop insurance claim, which is probably way more information with this. And you want it.

spk_0:   40:10
Farming is quite the gamble, guys

spk_1:   40:12
that you talk about gamblers. They're not the ones in. You're not talking about the people that go to Las Vegas now that really gamblers are the people who put plants in the ground. The farmers, they're gamblers, like like you wouldn't believe they gambled half a $1,000,000 million every year, Maur. So, anyway, you were saying,

spk_0:   40:37
Do you get it?

spk_1:   40:38
All right, we're gonna hang it up here and we'll talk to you the next time. Thank you for listening.